Recipe
Ingredients
Olive oil, 1 tbsp
Raw shrimp, 1 pound (about 20-25 large shrimp)
Onion powder, 1 tsp
Cayenne, ½ tsp
Salt, ½ tsp
Pepper, ½ tsp
Unsalted butter, 1 tbsp
Garlic cloves, 8, minced
Spinach, 2 cups
Juice of 1 lemon
Sundried tomatoes, 3 pieces, julienned
Light coconut milk, 1 cup
Pecorino romano or parmesan cheese, 1/2 cup
Parsley, 1/4 cup finely chopped
Red chili flakes, a few pinches
Royal ready-to-heat yellow rice, 1 packet, cooked
Instructions
- In a bowl, marinate the shrimp with the onion powder, cayenne, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the seasoned shrimp. Sautee the shrimp for 1-2 minutes, just until they turn pink and slightly curl into a C-shape. Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, add the butter and reduce the heat to medium. Once the butter melts, add the garlic and spinach, sautéing it for just a minute until a light golden color forms.
- Add the juice of a lemon, sundried tomatoes, and light coconut milk. Allow the mixture to come to a simmer and slightly reduce in volume, scraping any bits off the bottom of the pan. This should take about 4-5 minutes.
- Gradually add pecorino romano or parmesan cheese to the simmering sauce, allowing it to melt into it and thicken.
- Return the cooked shrimp to the skillet and sprinkle in finely chopped parsley. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
- Serve the shrimp over a fluffy bed of Royal ready-to-heat yellow rice. That’s it!